pages 72-79
hands on 20 min.
total time 50 min.
2 cups fresh raspberries, blackberries, and/or sliced strawberries
1/4 cup granulated sugar
2 2/3 cups all-purpose flour
1/3 cup unsweetened
Dutch-process cocoa powder
1 Tbsp. baking powder
3/4 tsp. cream of tartar
1/2 cup butter, cut up
1/4 cup shortening
1 cup milk
1 recipe Cocoa Whipped Cream (right)
1. Preheat oven to 450°F. In a medium bowl toss together berries and 2 Tbsp. of the granulated sugar. Let stand 20 to 30 minutes.
2. Meanwhile, in a large bowl stir together flour, cocoa powder, the remaining 2 Tbsp. sugar, the baking powder, cream of tartar, and 3/4 tsp. salt. Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add milk. Use a fork to stir just until moistened.
3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing just until dough holds together. Pat to 1-inch thickness. Cut with a floured 23/4- to 3-inch round or square cutter; re-form scraps as necessary to make six biscuits.
4. Place biscuits on an ungreased baking sheet. Bake until puffed and set, 10 to 12 minutes. Transfer to a rack to cool slightly.
5. Serve biscuits topped with Cocoa Whipped Cream and berry mixture. Makes 6 biscuits.
In a medium bowl combine 1 cup heavy cream, 2 Tbsp. powdered sugar, 2 Tbsp. unsweetened natural cocoa powder, and 1/2 tsp. vanilla. Beat with a mixer on medium to high until soft peaks form (tips curl).
per biscuit, berries, and cream 647 cal, 40 g fat (22 g sat fat), 89 mg chol, 685 mg sodium, 65 g carb, 6 g fiber, 17 g sugars, 10 g pro
hands on 30 min.
total time 3 hr. 30 min.
3 Tbsp. Dutch-process cocoa powder
1 Tbsp. packed brown sugar
1 Tbsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 2 1/2- to 3-lb. boneless beef chuck pot roast, trimmed
1 bulb garlic
1 cup beef broth
3/4 cup Burgundy wine
6 sprigs fresh thyme
1 lb. petite carrots with 1/2-inch tops, peeled, halved if large
10 oz. tiny new purple or red potatoes, halved if large
8 oz. cipollini or boiler onions, peeled,* halved if large
3 Tbsp. all-purpose flour
1. For rub, stir together cocoa, brown sugar, paprika, garlic powder, onion powder, chili powder, 1 tsp. salt, and 1/2 tsp. black pepper. Sprinkle 2 Tbsp. of the rub all over roast, rubbing it in to coat.
2. Cut 1/2 inch from top of garlic to expose cloves; remove any loose papery outer layers. In a 6-qt. pot heat 2 Tbsp. olive oil over medium-high. Add roast; brown on all sides. Add broth, Burgundy, garlic, and the remaining rub mixture. Tie thyme sprigs together with 100%-cotton string; add to pot. Bring to boiling; reduce heat. Simmer, covered, until almost tender, 2 hours. Remove from heat; let stand 20 minutes.
3. Add carrots, potatoes, and onions to pot with meat; stir into liquid. Return to boiling; reduce heat. Simmer, covered, until meat and vegetables are tender, 35 to 45 minutes more. Using a slotted spoon, transfer meat and vegetables to a platter. Squeeze garlic cloves from papery skin over top of meat. Cover to keep warm.
4. For gravy, discard thyme bundle and skim fat from cooking liquid in pot. Measure 11/2 cups liquid; return to pot. In a small bowl stir together 1/2 cup cold water and the flour. Stir into liquid in pot. Cook and stir over medium until thickened and bubbly. Cook and stir 1 minute more. Season with additional salt and pepper. Serve gravy with meat and vegetables. If you like, top with additional fresh thyme leaves. Serves 6.
*tip To peel onions, in a large saucepan bring water to boiling. Add onions; cook 30 seconds. Transfer to a bowl of ice water. Trim off root ends and squeeze onions out of papery skins.
to slow-cook
Prepare rub, season beef, and brown as directed. Place garlic, thyme, carrots, potatoes, and onions in a 5- to 6-qt. slow cooker. Place roast on top. Add remaining rub mixture. Pour broth and wine over all. Cover; cook on low 10 to 11 hours or on high 5 to 5 1/2 hours. Prepare gravy in a medium saucepan as directed in Step 4.
per serving 443 cal, 13 g fat (3 g sat fat), 112 mg chol, 724 mg sodium, 29 g carb, 6 g fiber, 8 g sugars, 44 g pro
No elbow grease required when you use slow cooker liners. Reynolds Kitchens Slow Cooker Liners are now available in small and large sizes.
total time 1 hr. 10 min.
2 dried ancho peppers, stems removed
4 cups reduced-sodium beef broth
2 garlic cloves, peeled
1 lb. lean ground beef
8 oz. ground pork or beef
11/2 cups chopped onions
3 Tbsp. unsweetened natural cocoa powder
2 tsp. ground cumin
1 tsp. dried Mexican oregano or oregano, crushed
2 Tbsp. tomato paste
1 14.5-oz. can fire-roasted diced tomatoes, undrained
1 15-oz. can black beans, rinsed and drained
1 15-oz. can cannellini beans, rinsed and drained
Slivered green onions (optional)
1. In a medium saucepan combine dried peppers, 1 cup of the broth, and the garlic. Bring to boiling; remove from heat. Cover and let stand 20 minutes. Transfer mixture to a food processor or blender. Cover and process until smooth.
2. Meanwhile, in a 6-qt. pot cook ground beef, ground pork, and onions over medium until meat is brown. Drain off fat. Stir in cocoa, cumin, oregano, and 1 tsp. salt; cook and stir 1 minute. Stir in tomato paste to coat.
3. Stir in tomatoes, black beans, cannellini, the remaining 3 cups broth, and the blended pepper mixture. Bring to boiling; reduce heat. Simmer, covered, 30 to 45 minutes. Season with additional salt. If you like, top servings with slivered green onions. Serves 6.
per serving 404 cal, 14 g fat (4 g sat fat), 74 mg chol, 928 mg sodium, 37 g carb, 10 g fiber, 4 g sugars, 34 g pro
start to finish 15 min.
Black Cocoa-Marshmallow
In a medium saucepan whisk together 1/2 cup packed brown sugar, 1/3 cup unsweetened black cocoa powder, and 1/3 cup boiling water until very smooth. Stir in 31/2 cups half-and-half. Heat over medium until warmed through. Remove from heat. Stir in 1 tsp. vanilla. Top servings with marshmallows or marshmallow creme. Serves 6 (2/3 cup each).
per serving 270 cal, 17 g fat (10 g sat fat), 49 mg chol, 91 mg sodium, 26 g carb, 2 g fiber, 24 g sugars, 5 g pro
Honey-Coconut
Prepare as directed above, except substitute 1/3 cup honey for the brown sugar, unsweetened natural cocoa powder for the black, and two 13- to 14-oz. cans unsweetened light coconut milk for the half-and-half.
per serving 153 cal, 8 g fat (6 g sat fat), 8 mg sodium, 23 g carb, 2 g fiber, 18 g sugars, 1 g pro
Choco-Almond
Prepare as directed, except substitute granulated sugar for the brown sugar; use Dutch-process cocoa powder for the cocoa; sub unsweetened, unflavored almond milk for the half-and-half; reduce vanilla to 1/2 tsp.; and add 1/2 tsp. almond extract.
per serving 103 cal, 2 g fat (0 g sat fat), 88 mg sodium, 23 g carb, 2 g fiber, 19 g sugars, 1 g pro
Red Velvet
Prepare as directed, except substitute granulated sugar for the brown sugar, unsweetened cocoa rouge powder for the black, and whole milk for the half-and-half. Stir in 2 Tbsp. Chambord or other raspberry liqueur with the vanilla before serving.
per serving 179 cal, 6 g fat (3 g sat fat), 14 mg chol, 66 mg sodium, 25 g carb, 1 g fiber, 26 g sugars, 5 g pro
start to finish 35 min.
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder (any type)
1/4 tsp. baking powder
1/3 cup butter
3 Tbsp. vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla
1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over edges. Coat the paper with nonstick cooking spray. In a small bowl whisk together flour, cocoa powder, baking powder, and 1/4 tsp. salt.
2. In a medium microwave-safe bowl combine butter and oil. Cover bowl with a paper towel and microwave until butter is melted, 1 minute. Add both sugars; stir 1 minute. Add eggs and vanilla; whisk well until slightly thickened and light in color, 2 minutes. Add flour mixture; fold together just until moistened. Spoon batter into prepared pan.
3. Bake until top is puffed and brownies appear just set, 20 minutes. Cool on wire rack.
4. Use parchment to lift uncut brownies from pan. Cut into squares. Makes 16 brownies. to store Store brownies in an airtight container at room temperature up to 3 days or freeze up to 1 month.
per serving 136 cal, 7 g fat (3 g sat fat), 33 mg chol, 85 mg sodium, 18 g carb, 1 g fiber, 13 g sugars, 1 g pro
HANDS ON 20 min.
TOTAL TIME 1 hr. 35 min.
1∕4 cup unsweetened black cocoa powder, plus additional for muffin cups
1 1∕2 cups all-purpose flour
3∕4 cup granulated sugar
1∕4 cup packed brown sugar
1 1∕2 tsp. baking powder
1/4 tsp. baking soda
1∕2 cup miniature semisweet chocolate chips
3∕4 cup buttermilk
1 egg
1∕2 cup vegetable oil
1 Tbsp. cider vinegar
1. Preheat oven to 350°F. Coat six jumbo (3¹∕2-inch) muffin cups with nonstick cooking spray or line with paper bake cups. Coat paper bake cups (if using) with cooking spray. Sprinkle cups with black cocoa to coat, shaking out any extra.
2. In a medium bowl combine flour, both sugars, the ¹∕4 cup black cocoa, the baking powder, baking soda, and ¹∕4 tsp. salt. Stir in chocolate chips. Make a well in the center of the mixture. In a medium bowl whisk together buttermilk, egg, oil, and vinegar. Add to flour mixture. Stir just until moistened.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted in centers comes out clean, 25 to 30 minutes. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups to a wire rack. Let cool completely, at least 45 minutes.
4. If you like, sift cocoa rouge or any other lighter color cocoa over a patterned stencil to decorate. Makes 6 jumbo muffins.
PER JUMBO MUFFIN 555 cal, 26 g fat (7 g sat fat), 32 mg chol, 331 mg sodium, 75 g carb, 3 g fiber, 47 g sugars, 8 g pro
STANDARD MUFFINS Prepare twelve 2¹∕2-inch muffin cups and batter as directed. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake as directed 18 to 20 minutes. Makes 12 standard muffins.
PER STANDARD MUFFIN 278 cal, 13 g fat (4 g sat fat), 16 mg chol, 155 mg sodium, 38 g carb, 2 g fiber, 24 g sugars, 4 g pro
HANDS ON 45 min.
TOTAL TIME 2 hr. 45 min.
6 Tbsp. butter, softened
2∕3 cup granulated sugar
1∕3 cup unsweetened black cocoa powder
1∕4 tsp. baking powder
2∕3 cup all-purpose flour
1 recipe Raspberry Cream
Filling or Black Sesame Filling (right)
1. In the bowl of a stand mixer (or deep mixing bowl) beat butter with a mixer on medium 30 seconds. Add granulated sugar, cocoa powder, baking powder, and ¹∕8 tsp. salt. Beat until combined, scraping bowl as needed. Beat in egg. Beat in flour until dough comes together.
2. Spoon dough on top of a large piece of plastic wrap in an 8-inch line. Wrap the long sides of the plastic tightly over the dough. Roll dough gently over the countertop while twisting the ends until it is a smooth, uniform log approximately 1³∕4 inches in diameter. Freeze until firm enough to slice, 1¹∕2 hours (or chill 4 to 6 hours).
3. Preheat oven to 325°F. Line two cookie sheets with parchment paper. If necessary, reshape log to make it evenly round. Using a sharp knife, cut log crosswise into ¹∕8-inch-thick slices. Place slices 1 inch apart on prepared cookie sheets.
4. Bake until edges are firm, 12 minutes. Cool on cookie sheet 2 minutes. Transfer cookies to a wire rack; let cool completely.
5. Spoon Raspberry Cream Filling or Black Sesame Filling into a pastry bag fitted with a wide round tip or no tip. Pipe filling onto bottoms of half of the cookies, using 2 tsp. each. Top with remaining cookies, bottom sides down. Makes 18 sandwich cookies.
RASPBERRY CREAM FILLING
In a medium bowl beat ¹∕2 cup softened butter with a mixer on medium until creamy, 1 minute. Gradually beat in 1 cup powdered sugar. Beat in ¹∕2 tsp. vanilla. Gradually beat in ¹∕2 cup additional powdered sugar and 2 to 4 Tbsp. very finely crushed* freeze-dried raspberries. If needed, beat in milk, 1 tsp. at a time, to reach piping consistency. Makes 1 cup.
*TIP Place ¹∕2 cup freeze-dried raspberries in a resealable plastic bag; finely crush with a rolling pin. Yields 2 Tbsp.
BLACK SESAME FILLING
Heat a small skillet over medium. Add 1∕4 cup black sesame seeds;* toast until fragrant, 1 to 2 minutes. Let cool completely. In a small food processor, combine sesame seeds, 1 Tbsp. milk, and 1 Tbsp. honey. Process 1 to 2 minutes or until very smooth, stopping occasionally to scrape down sides. In a medium bowl beat 1∕2 cup softened butter with a mixer on medium until creamy, 1 minute. Gradually beat in 1 cup powdered sugar. Beat in 1∕2 tsp. vanilla. Gradually beat in 1∕2 cup additional powdered sugar and the sesame seed mixture to reach piping consistency. Makes 1 1∕4 cups.
*TIP You may want to use a spice grinder or mortar and pestle to grind or crush the dry seeds first. Or you may substitute 1∕4 cup purchased black sesame paste for the sesame seeds, milk, and honey mixture.
TO STORE Store filled cookies in an airtight container in the refrigerator up to 3 days or freeze unfilled cookies up to 3 months. To serve, thaw cookies if frozen and fill as directed.
PER SANDWICH COOKIE (EITHER FILLING) 175 cal, 9 g fat (6 g sat fat), 34 mg chol, 98 mg sodium, 22 g carb, 1 g fiber, 17 g sugars, 1 g pro
NATURAL
The lightest in color, this cocoa is acidic, so it has a bittersweet chocolate flavor. When baking, use baking soda (an alkaline leavener) for best results. Though most natural cocoas are very low-fat, premium ones may have higher amounts of cocoa butter.
DUTCH-PROCESS
Dutching neutralizes cocoa’s acidity. Cacao beans are rinsed with an alkaline solution before grinding, resulting in a touch darker color and smoother flavor than natural cocoa. When baking with this cocoa, use baking powder as the leavener.
ROUGE
Considered the premium powder for pastry chefs, this burgundy-hue cocoa is processed one step more than those labeled Dutch-process. This type has a deeper, almost fudgy flavor and a higher cocoa butter content (22%–24%) than other cocoas.
BLACK
Even dry, this powder tastes just like the famous dark sandwich cookie. Reflective of its midnight color, black cocoa is made by adding an alkaline solution late in the process (also known as ultra-Dutch-process). It is stronger and richer than traditional dark chocolate and naturally has very little fat.
PHOTO: CARSON DOWNING; RECIPES BY: COLLEEN WEEDEN
PHOTOS: (MUFFINS,INGREDIENTS, COCOAS,MEAT ‘N’ POTATOES PIE) CARSON DOWNING